Steamed Rice Rolls with Pork and Wood Ear Mushrooms

What you need

• 150 g (1 cup) rice flour
• 20 g (2 tbsp) tapioca starch
• 35 g (1/4 cup) cornstarch
• 600 ml (2 1/2 cups) water
• 1 tsp salt, for the batter
• 4 tbsp vegetable oil, for the batter, pan and board
• 250 g (9 oz) ground pork
• 15 g dried wood ear mushrooms, soaked in hot water 20 min
• 2 shallots, minced
• 1 tbsp fish sauce, for the filling
• 1/2 tsp black pepper, freshly ground
• 150 g (5 oz) cha lua, Vietnamese pork sausage, sliced
• 4 tbsp crispy fried shallots
• 1 handful mint leaves
• 1 handful bean sprouts
• 3 tbsp fish sauce, for the dipping sauce
• 2 tbsp sugar
• 3 tbsp lime juice
• 120 ml (1/2 cup) warm water, for the dipping sauce
• 1 clove garlic, minced
• 1 red chili, thinly sliced

Method

Restated from the original video

1. 1

   Whisk the rice flour, tapioca, cornstarch, water and salt until no lumps remain. Let the batter rest for 1 hour. Stir in 1 tbsp oil just before cooking.

2. 2

   For the dipping sauce, stir the 3 tbsp fish sauce, sugar, lime juice and warm water until the sugar dissolves. Add the garlic and chili.

3. 3

   Squeeze the wood ear dry and mince it.

4. 4

   Heat 1 tbsp oil in a pan over medium-high heat. Cook the shallots for 1 min, then add the pork and break it up.

5. 5

   Add the wood ear, 1 tbsp fish sauce and the pepper. Cook until the pork is cooked through with no pink left and the pan is dry, 6-8 min. Set aside.

6. 6

   Brush a large board or tray lightly with oil.

7. 7

   Heat a 24 cm (10 in) non-stick pan over medium heat and wipe it with a thin film of oil.

8. 8

   Stir the batter, then pour in about 50 ml (1/4 cup) and tilt the pan to coat the base in a thin layer.

9. 9

   Cover and cook until the sheet turns translucent and bubbly, 40-60 seconds.

10. 10

    Loosen the edge with a spatula and slide the sheet onto the oiled board.

11. 11

    Spoon 1 1/2 tbsp of filling along one edge and roll the sheet up into a cylinder.

12. 12

    Repeat with the remaining batter, stirring it before each pour. You should get about 12 rolls.

13. 13

    Top the rolls with fried shallots and serve with cha lua, mint, bean sprouts and the dipping sauce.

Imported from cookmorphosis.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.